The culinary art school world was full of new students in 2005 thanks to the influence of TV celebrity chefs.
January 1, 2006 (Press Release) --
TV cooking shows have sparked unprecedented interest in learning how to cook. If you add to that development a dollop of old-fashioned nurturing, you've got a recipe for the latest hot trend: culinary school vacations.
"This will be our biggest year yet for attendance in amateur classes," says Richard Smilow, president of the Institute of Culinary Education in New York City. Cooking, once something only your mother did, now suddenly has developed sex appeal.
Sex appeal?
"Cooking is a part of the new dating ritual," observes Larry Kaplan, a radiologist from Reading, Pennsylvania, who says that he hopes taking a five-day culinary art school course will boost his post-divorce dating prospects. "It's a sensual experience of tastes," Kaplan says, "and it's a way to show caring that's a more intimate gift than taking a date to a restaurant."
And best of all, the growing number of culinary schools are offering great bargains. Ethnic cooking classes, especially, provide an exotic adventure to foreign lands - without the expense or bother of leaving the US.
Schools generally offer the highest-quality courses that also have affordable prices - and better still, are located in places where there's plenty more to do when you take off your apron.
Whether for a weekend, a week or longer, courses usually follow a similar routine: The chef goes over the recipes the students will tackle, offering insight and background on the cuisine, the ingredients, or the techniques required. At the end of class, the students sit down and dine on the fruits of their labor in a luscious multicourse meal.
"We offer the widest range of three-, four-, and five-day cooking courses anywhere - we have nine teaching kitchens, open seven days a week, with technique classes inall aspects of cooking," says Richard Smilow, president of ICE, which caters to professionals and amateurs alike.
And a variety of people are attracted to the new culinary art school classes for equally wide-ranging reasons. "We had one woman who used to work in the World Trade Center - and our bread-baking class was the thing that helped her come back to Manhattan without being afraid," Smilow says.
Others come for the adventure!
"I see this cooking class as part of my adventure travel and adult education," says Larry Kaplan. "I've done motorcycle racing for a week, hang gliding, just found a bullfighting school. Cooking is not as suicidal - except when we get to the hot chili recipe," Kaplan says at the end of his Asian cooking class.
The culinary art schools range in size from the tiny Tante Marie’s Cooking School in San Francisco, to The Culinary Institute of America, one of the world’s largest institutions devoted to culinary education. Canadian schools Ottawa Culinary Arts Institute, affiliated with Le Cordon Blue Paris, and the George Brown Chef School in Ontario, Canada.
For more articles and resources on culinary art schools visit: http://www.culinary-art-school.info.
"This will be our biggest year yet for attendance in amateur classes," says Richard Smilow, president of the Institute of Culinary Education in New York City. Cooking, once something only your mother did, now suddenly has developed sex appeal.
Sex appeal?
"Cooking is a part of the new dating ritual," observes Larry Kaplan, a radiologist from Reading, Pennsylvania, who says that he hopes taking a five-day culinary art school course will boost his post-divorce dating prospects. "It's a sensual experience of tastes," Kaplan says, "and it's a way to show caring that's a more intimate gift than taking a date to a restaurant."
And best of all, the growing number of culinary schools are offering great bargains. Ethnic cooking classes, especially, provide an exotic adventure to foreign lands - without the expense or bother of leaving the US.
Schools generally offer the highest-quality courses that also have affordable prices - and better still, are located in places where there's plenty more to do when you take off your apron.
Whether for a weekend, a week or longer, courses usually follow a similar routine: The chef goes over the recipes the students will tackle, offering insight and background on the cuisine, the ingredients, or the techniques required. At the end of class, the students sit down and dine on the fruits of their labor in a luscious multicourse meal.
"We offer the widest range of three-, four-, and five-day cooking courses anywhere - we have nine teaching kitchens, open seven days a week, with technique classes inall aspects of cooking," says Richard Smilow, president of ICE, which caters to professionals and amateurs alike.
And a variety of people are attracted to the new culinary art school classes for equally wide-ranging reasons. "We had one woman who used to work in the World Trade Center - and our bread-baking class was the thing that helped her come back to Manhattan without being afraid," Smilow says.
Others come for the adventure!
"I see this cooking class as part of my adventure travel and adult education," says Larry Kaplan. "I've done motorcycle racing for a week, hang gliding, just found a bullfighting school. Cooking is not as suicidal - except when we get to the hot chili recipe," Kaplan says at the end of his Asian cooking class.
The culinary art schools range in size from the tiny Tante Marie’s Cooking School in San Francisco, to The Culinary Institute of America, one of the world’s largest institutions devoted to culinary education. Canadian schools Ottawa Culinary Arts Institute, affiliated with Le Cordon Blue Paris, and the George Brown Chef School in Ontario, Canada.
For more articles and resources on culinary art schools visit: http://www.culinary-art-school.info.
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